INGREDIENTS
4 servings
bell pepper
10 ozs
canned coconut milk
1 tsp
coconut oil
1 tsp
cumin
1 clove
garlic
1 piece
ginger
1 tsp
ground coriander
1
juice of lime
1 tsp
paprika
4 servings
pink himalayan salt
1/2
red chili
1 cup
red lentils
1/2 large
red onion
1
vegetable bouillon
3 cups
water